1/2 c. Barcardi dark rum
1 c. pecans or walnuts, chopped
1 (18 1/2 oz.) cake mix
1 (3 3/4 oz.) pkg. Jell-O vanilla instant pudding and pie filling
4 eggs
1/2 c. cold water
1/2 c. vegetable oil

If using yellow cake mix with pudding already in the mix, omit instant pudding and use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.

Preheat oven to 325°. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

1/2 c. Bacardi dark rum
1/4 lb. butter
1/4 c. water
1 c. granulated sugar

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Optional: Decorate with border of sugar frosting or whipped cream.